دورية أكاديمية
Influence of Mixing Speed on Dough Microstructure and Rheology
العنوان: | Influence of Mixing Speed on Dough Microstructure and Rheology |
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المؤلفون: | Silvia Mironeasa, Georgiana Gabriela Codină |
المصدر: | Food Technology and Biotechnology, Vol 51, Iss 4, Pp 509-519 (2013) |
بيانات النشر: | University of Zagreb Faculty of Food Technology and Biotechnology, 2013. |
سنة النشر: | 2013 |
المجموعة: | LCC:Biotechnology LCC:Food processing and manufacture |
مصطلحات موضوعية: | Mixolab, work input, mixing speed, wheat flour, epifluorescence light microscopy (EFLM), Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456 |
الوصف: | The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device. Principal component analysis was used to highlight the association between some analytical characteristics of wheat flour and Mixolab parameters during the initial kneading process (1st stage) at different mixing speeds. Significant correlations were found between the gluten deformation index and some Mixolab parameters (dough development time, work input at maximum consistency during stage 1) at all used mixing speeds. For each of the mixing speeds used, a mathematical model was developed using dough consistency and work input at different processing times (1, 2, 3, 4 and 5 min) as variables. The dough consistency and time point parameters give the best explanation of the variation of the work input, at the same mixing speeds and times. |
نوع الوثيقة: | article |
وصف الملف: | electronic resource |
اللغة: | English |
تدمد: | 1330-9862 1334-2606 |
Relation: | http://hrcak.srce.hr/file/169432; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606 |
URL الوصول: | https://doaj.org/article/d8f3aab8c24a4be486376db62c93c675 |
رقم الأكسشن: | edsdoj.8f3aab8c24a4be486376db62c93c675 |
قاعدة البيانات: | Directory of Open Access Journals |
تدمد: | 13309862 13342606 |
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